Hostname: page-component-84b7d79bbc-l82ql Total loading time: 0 Render date: 2024-07-31T08:37:57.434Z Has data issue: false hasContentIssue false
  • English
  • Français

Commercial cutting

Published online by Cambridge University Press:  02 September 2010

M. A. Caroll
M. A. Caroll
Affiliation:
The Agricultural Institute, Dunsinea, Castleknock, Co. Dublin
Get access

Extract

For the purpose of the present discussion I will define commercial cutting as the cutting of carcasses into commercial wholesale or retail cuts, and the trimming of some fatty tissue and bone from these to commercial specifications. I assume that this will be done by a commercially trained butcher. I also assume that the cutting and trimming will be done in commercial premises.

Type
54th Meeting, Coventry, 27 to 29 March 1972 Symposium: Aspects of Carcass Evaluation
Information
Proceedings of the British Society of Animal Production (1972) , Volume 1 , January 1972 , pp. 123 - 126
Copyright
Copyright © British Society of Animal Production 1972

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Harte, F. J. 1969. The production of beef from young bulls. III. Ir. J. agric. Res. 8: 293–305.Google Scholar
Harte, F. J. and Conniffe, D. 1967. Studies on cattle of varying growth potential for beef production. III. Carcass composition and distribution of ‘lean meat’, fat and bone. Ir. J. agric. Res. 6: 153–170.Google Scholar